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Marmite Roast Chicken

Marmite Roast Chicken

Yields4 Servings

 1 ½ kg Chicken
 1 Leek
 2 Peppers
 50 g Butter (soft)
 3 tsp Marmite
 1 Small bunch thyme

1

Remove the chicken from the fridge at least 30 minutes before cooking to allow to come to room temperature. Heat oven to 190°C.

2

Whilst waiting for the chicken and oven to reach correct temperature, Remove the outer leaf of the leak trim off the papery, dark green tops and chop into approx 2 cm thick logs before washing, thoroughly under cold water. Cut the peppers into thick strips and discard the seeds and top. Lay the sliced peppers and leeks into the base of a roasting pan.

3

To make the Marmite butter. Strip the leaves off the stalks of the thyme and add to a small bowl along with the butter and Marmite and mix until smooth and fully combined.

4

Place the chicken on top of the vegetables in the roasting pan. Lift the skin on the breast near the cavity and add a blob of Marmite butter into each. Then massage the chicken skin to spread the butter. Using the remaining butter smother the rest of the chicken.

5

Place in the middle of the oven and roast for 1hr and 20 minutes. To check, pierce the thigh with a skewer and the juices should run clear.

6

Carefully remove the chicken from the oven and transfer to a serving plate along with the caramelised vegetables. Allow to rest for 15 - 20 minutes before carving.

Ingredients

 1 ½ kg Chicken
 1 Leek
 2 Peppers
 50 g Butter (soft)
 3 tsp Marmite
 1 Small bunch thyme

Directions

1

Remove the chicken from the fridge at least 30 minutes before cooking to allow to come to room temperature. Heat oven to 190°C.

2

Whilst waiting for the chicken and oven to reach correct temperature, Remove the outer leaf of the leak trim off the papery, dark green tops and chop into approx 2 cm thick logs before washing, thoroughly under cold water. Cut the peppers into thick strips and discard the seeds and top. Lay the sliced peppers and leeks into the base of a roasting pan.

3

To make the Marmite butter. Strip the leaves off the stalks of the thyme and add to a small bowl along with the butter and Marmite and mix until smooth and fully combined.

4

Place the chicken on top of the vegetables in the roasting pan. Lift the skin on the breast near the cavity and add a blob of Marmite butter into each. Then massage the chicken skin to spread the butter. Using the remaining butter smother the rest of the chicken.

5

Place in the middle of the oven and roast for 1hr and 20 minutes. To check, pierce the thigh with a skewer and the juices should run clear.

6

Carefully remove the chicken from the oven and transfer to a serving plate along with the caramelised vegetables. Allow to rest for 15 - 20 minutes before carving.

Marmite Roast Chicken
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